1.Give the rice tongues a 12-hour soak in cold water.
2. After this period, thoroughly drain them.
3. Mix half a cup water with the fishy seasoning and dissolve it.
4. Put the diluted seasoning into a saucepan and bring five cups of water to a boil.
5. Place the rice tongues in the boiling water and let cook for ten minutes.
6. In a frying pan, toast the nori seaweed sheet while the tongues are cooking.
7. Crush the leaf after it's toasted.
8. Now add a drizzle of oil to the same frying pan and brown the garlic (sliced).
9. Add the rice tongues, crushed nori seaweed, and finely chopped parsley once the garlic has turned golden (without the cooking water).
10. Cook for five minutes, stirring all the time.